Thai Chicken Salad Recipe

Mix marinade

In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp neutral oil, and 1 tsp black pepper until sugar mostly dissolves.

Marinate chicken

Place the chicken breasts in a shallow dish or resealable bag. Pour half of the marinade over the chicken (reserve the rest for cooking or brushing). Ensure chicken is evenly coated, seal or cover, and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat a skillet or grill pan over medium-high heat. Add a small drizzle of oil if using a skillet. Remove chicken from marinade and shake off excess. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). If using a grill, cook over medium-high heat for similar time. Let rest 5 minutes, then thinly slice or shred.

Combine dressing

In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tsp soy sauce, 2 tsp brown sugar, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp minced chili (adjust to heat preference), 1 tsp minced garlic, and 2 tbsp warm water. Taste and adjust balance — add more lime for acidity, sugar to soften, or fish sauce for saltiness.

Prep vegetables and herbs

Wash and dry the mixed greens and herbs. Shred the carrot, thinly slice the cucumber and red bell pepper, and thinly slice the green onions. Roughly chop the cilantro and mint leaves. Place the greens in a large bowl and arrange vegetables and herbs on top.

Assemble salad

Add the sliced or shredded warm chicken on top of the greens and vegetables. Drizzle the dressing over the salad (start with about 3/4 of the dressing and reserve some). Toss gently to combine, or leave arranged and serve family-style so diners can mix on their plates.

Finish and serve

Scatter the chopped roasted peanuts over the salad and garnish with extra cilantro and mint if desired. Serve immediately with lime wedges and additional dressing on the side.